Is this the recipe you’re looking for?
It’s one of over 1 million recipes indexed on Eat Your Books.

If this recipe is available online - click on the link “View complete recipe” below. But remember to come back and add this recipe to your Bookshelf.

If there’s no link, it does mean you have to own the book or magazine to see the complete recipe.

Become an Eat Your Books member and you can create your own searchable index of all your recipes in your cookbooks, magazines, online and clippings.

Tuscan kale with white beans and garlic from Serving Up the Harvest: Celebrating the Goodness of Fresh Vegetables by Andrea Chesman

  • bay leaves
  • cannellini beans
  • garlic
  • kale
  • onions
  • thyme

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lorloff on January 28, 2017

    I also used canned beans. To try to replace some of the flavor that came from the onions, Thyme and Bay I thinly sliced onions and slowly sautéed them with olive oil, thyme and bay while I was cutting the Kale, Then I sautéed the Kale and as it was getting cooked I added th canned cannellini beans. Then sautéed it all together and added the olive oil and the garlic at the end it was very flavorful. Used a little bone stock instead of he bean stalk which I did hot have

  • robin_h_p on May 30, 2012

    I used canned beans instead of dried, so it was a much quicker recipe because that cuts out the soaking and cooking the beans. Very well received results, we didn't know if we liked kale. This is not bitter at all.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.